This crock pot mac and cheese with Velveeta has been a Pip and Ebby favorite for years because it delivers creamy, reliably smooth mac and cheese with only six ingredients and very little hands-on work. The combination of Velveeta and shredded cheddar gives you the best of both worlds: an ultra-smooth sauce plus plenty of real cheddar flavor.
After making this recipe more times than I could possibly count, I’ve learned that partially cooking the noodles before they go into the slow cooker is the key. Boiling them three minutes short of al dente allows them to finish cooking in the cheese sauce without becoming mushy. It is a small step that makes the final texture much more dependable.
This recipe has gone viral more than once and has been served at countless holidays, potlucks and everyday family dinners.
More importantly in my house, it is my 19-year-old son’s favorite recipe of all time. He asks me to make it constantly, and no matter where I serve it, the crock pot always comes home empty.
Why This Recipe Works
There is a reason this slow cooker Velveeta mac and cheese has remained one of my most dependable recipes for so many years:
- Partially cooked pasta prevents mushy macaroni. Boiling the noodles three minutes short of al dente gives them enough structure to finish cooking in the crock pot.
- Velveeta creates a smooth, creamy sauce. It melts evenly and helps prevent the grainy or separated texture that can happen with shredded cheese alone.
- Cheddar and Parmesan add deeper cheese flavor. Velveeta provides the consistency, while the other cheeses make the finished dish taste richer and more homemade.
- You need only six ingredients. There is no flour, roux, condensed soup, evaporated milk or cream cheese required.
- The slow cooker does most of the work. Once the pasta is partially boiled, everything goes into the crock pot and cooks on Low for two to three hours.
- It works for holidays and ordinary dinners. The crock pot keeps the mac and cheese warm while freeing up valuable oven space, but the recipe is simple enough to make on a weeknight.
My most important tip: Begin checking the mac and cheese at the 2-hour mark and remove it from the heat as soon as the noodles are tender. Slow cookers vary, and overcooking is the most common cause of mushy macaroni.
Serve this creamy mac and cheese alongside my meatloaf with crackers for an easy comfort food dinner the entire family will love.
Readers Love This Crock Pot Mac and Cheese
This recipe has become a go-to for readers making mac and cheese for holidays, potlucks and family gatherings:
“This is definitely going to be my go-to mac and cheese recipe from now on. Soooooo good!”
— Leah
“Everyone who ate it LOVED it. Now I get asked to make it for every upcoming occasion.”
— Sally
“I made this for a potluck at work and everyone absolutely loved it. It’s my go-to mac and cheese recipe now.”
— Katie
Why I Partially Cook the Pasta First
The original version of this recipe called for adding uncooked pasta directly to the slow cooker. That method caused quite an uproar online, but it also helped put this recipe on the map. It spread repeatedly through Pinterest and Google, and readers have continued making it for years.
As I made the recipe again and again, I found that partially boiling the pasta produced a much more dependable texture. Cooking the macaroni three minutes short of al dente allows it to finish in the cheese sauce without becoming mushy or absorbing too much liquid.
The current version keeps everything people have always loved about the recipe, including the creamy sauce, six simple ingredients and easy slow cooker method, while making the pasta texture much more reliable.
Ingredients for Crock Pot Mac and Cheese
Elbow macaroni
The curved shape holds onto the creamy cheese sauce so perfectly. Cook the pasta for three minutes less than the package directions for al dente so it can finish cooking in the crock pot without becoming mushy.
Whole milk
Whole milk creates the richest, creamiest consistency. You can use 2% or 1% milk, but the sauce may be slightly less rich. For an even creamier result, replace up to 1 cup of the milk with evaporated milk or heavy cream.
Velveeta cheese
Velveeta is the key to the ultra-smooth sauce. It melts evenly and helps keep the cheddar from becoming grainy or separating.
Salted butter
Butter adds richness and helps create a silky sauce. Unsalted butter works, too. Add a small pinch of salt to the finished mac and cheese if needed.
Sharp cheddar cheese
Sharp cheddar contributes the deeper cheese flavor that balances the mild creaminess of the Velveeta. For the smoothest melting, shred a block of cheese yourself. Pre-shredded cheese can be used when convenience is the priority.
Parmesan cheese
A layer of grated Parmesan over the top adds a salty, savory finish. Use freshly grated Parmesan for the best flavor and melting.
How To Make Crock Pot Mac and Cheese With Velveeta
- Partially cook the pasta. Bring a large pot of salted water to a boil. Add 16 ounces of elbow macaroni and cook for three minutes less than the package directions for al dente. Drain well.
- Add the ingredients to the crock pot. Place the partially cooked macaroni in a 6-quart slow cooker. Add 3 cups milk, 8 ounces cubed Velveeta, 1/4 cup cubed butter and 3 cups shredded cheddar cheese. Stir to combine.
- Top with Parmesan. Sprinkle 1/4 cup grated Parmesan cheese evenly over the top.
- Cook on Low. Cover and cook for 2 to 3 hours, stirring occasionally. Replace the lid promptly after stirring to prevent heat from escaping.
- Check for doneness. Begin checking the mac and cheese at the 2-hour mark. It is ready when the noodles are tender and the cheese sauce is completely melted and creamy. Serve immediately for the best consistency.
Recipe Notes
- Begin checking at the 2-hour mark. Slow cookers vary, and overcooking is the most common cause of mushy macaroni.
- Stir occasionally so the cheeses melt evenly, replacing the lid promptly each time.
- Freshly shredded cheddar melts most smoothly, but pre-shredded cheese works when convenience is the priority.
- The sauce thickens as it sits. Stir in warm milk a few tablespoons at a time if it becomes thicker than you prefer.
- For extra flavor, add 1/2 teaspoon garlic powder, onion powder or smoked paprika.
- Diced ham, cooked bacon or shredded chicken can turn this side dish into a filling meal.
- Keep it on Warm only briefly. Extended time on Warm can cause the noodles to soften further.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk.
Main tip: Remove the mac and cheese from the heat as soon as the pasta is tender. You can thin a thick sauce with milk, but you cannot fix overcooked noodles.
More Mac and Cheese Help
- Need a milk alternative? See my complete guide to the best substitutes for milk in mac and cheese, including how each option affects the flavor and consistency.
- Planning the rest of the meal? Choose from 16 easy ideas for what to serve with mac and cheese, including meats, vegetables, salads and breads.
- Have extra mac and cheese? Turn it into a completely different meal with these 41 creative recipes for leftover mac and cheese.
Crock Pot Mac and Cheese FAQs
How do you make mac and cheese in a crock pot?
Partially cook the macaroni, then combine it in the crock pot with milk, Velveeta, butter and shredded cheddar. Top with Parmesan and cook on Low for 2 to 3 hours, stirring occasionally. Begin checking it at the 2-hour mark and remove it from the heat once the pasta is tender.
How do you keep mac and cheese from getting mushy in the crock pot?
Cook the macaroni for three minutes less than the package directions for al dente before adding it to the slow cooker. Begin checking for doneness after 2 hours and turn off the heat as soon as the noodles are tender. Leaving the pasta cooking or sitting on Warm too long can make it mushy.
What is the best cheese for crock pot mac and cheese?
A combination of Velveeta and sharp cheddar works especially well. Velveeta creates a smooth, stable sauce, while sharp cheddar provides stronger cheese flavor. Parmesan adds a salty, savory finish.
Can I substitute the milk in crock pot mac and cheese?
Yes. Whole milk produces the creamiest, most dependable result, but 2% or 1% milk can be used. Evaporated milk or heavy cream will create a richer sauce. Unsweetened oat or almond milk may also work, but it can alter the flavor and consistency. See my guide to milk substitutes for mac and cheese before choosing the best replacement.
How do you keep crock pot mac and cheese creamy?
Stir it occasionally as it cooks and remove it from the heat as soon as the noodles are tender. If the sauce becomes too thick, stir in warm milk a few tablespoons at a time. Serve it promptly because the sauce will continue to thicken as it sits.
How long does mac and cheese last in the refrigerator?
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. Let it cool before refrigerating, but do not leave it at room temperature for more than 2 hours.
What is the best way to reheat mac and cheese?
Add a splash of milk and reheat the mac and cheese gently on the stovetop or in the microwave. Stir periodically so it heats evenly and the sauce becomes creamy again.
More Crock Pot Holiday Sides
Planning Thanksgiving, Christmas or another gathering? These easy slow cooker side dishes help free up valuable oven space:
More Comfort Food Recipes
- World’s Best Chili
- Meatloaf With Crackers
- Old-Fashioned Goulash
- Slow Cooker Chicken Pot Pie
- Crock Pot Ravioli
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Crock Pot Mac and Cheese With Velveeta
Equipment
- 6-quart slow cooker
Ingredients
- 16 oz elbow macaroni
- 3 cups whole milk
- 8 oz Velveeta cheese cut into cubes
- 1/4 cup salted butter cut into cubes
- 3 cups sharp cheddar cheese shredded
- 1/4 cup Parmesan cheese grated
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 3 minutes less than the package directions for al dente. Drain well.16 oz elbow macaroni
- Place the partially cooked macaroni in a 6-quart slow cooker. Add the milk, Velveeta, butter and cheddar cheese. Stir to combine.3 cups whole milk, 8 oz Velveeta cheese, 1/4 cup salted butter, 3 cups sharp cheddar cheese
- Sprinkle the Parmesan cheese evenly over the top.1/4 cup Parmesan cheese
- Cover and cook on Low for 2 to 3 hours, stirring occasionally. Replace the lid promptly after stirring to prevent heat from escaping.
- Begin checking for doneness at the 2-hour mark. Remove from the heat as soon as the noodles are tender and the cheese sauce is completely melted and creamy. Serve immediately.
Video
Notes
- Do not fully cook the pasta. Boil it for 3 minutes less than the package directions for al dente so it can finish cooking in the slow cooker.
- Slow cookers vary, so begin checking for doneness at the 2-hour mark.
- Stir occasionally and replace the lid promptly to prevent heat from escaping.
- The sauce thickens as it sits. Stir in warm milk a few tablespoons at a time if needed.
- Freshly shredded cheddar melts most smoothly, but pre-shredded cheese may be used for convenience.
- Keep the mac and cheese on Warm only briefly so the noodles do not become too soft.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk.Remove the mac and cheese from the heat as soon as the pasta is tender. A thick sauce can be thinned with milk, but overcooked noodles cannot be fixed.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
Hi there, can you use regular parm from a shaker or does it have to be freshly grated? Thanks
Hi Kasey, good question. I recommend freshly grated parmesan cheese because it’ll melt into the recipe and become part of the sauce. You could technically use the shaker but it wouldn’t turn out the same. However, if you don’t mind it, it’s your preference. Hope that helps!
I got the stuff shown on the picture so that’s what I’m using but do I have to cook pasta first
Hi Christina,
Yes, Cook pasta in boiling water 3 minutes short of being al dente (for either version)
Which way is better with cream cheese or with velvetta cheese
Hi Teresa – great question! I guess looking through the comments might be the best way to get people’s responses tallied. I like both! My original version is at the bottom and then I redid it and so they’re not exactly the same but similar. I think you should try both and let me know what you think!
Help. I want the original recipe without the velveta. I scrolled to the bottom and can’t find it.
Hi Madori, It’s a picture with the ingredients shared in it and it’s at the bottom of the post – past where the updated version is shared. It’s labeled: ORIGINAL RECIPE Throw the ingredients from the photo below into your crockpot on Low. Start checking for doneness at 1.5 hours. (side note: boil the macaroni for a few minutes first for optimal results) 3 C CHEDDAR, 4 C MILK, 16 OZ ELBOW MACARONI, 8 OZ CREAM CHEESE AND 12 OZ EVAPORATED MILK. Thank you for asking.
The picture calls for cream cheese and evaporated milk but I don’t see either in the ingredients? Can you tell me why that is??
Hi Amy,
This recipe has two recipes referenced in it. One is the original recipe. I then updated that recipe to the current one shown in the beginning of the post. I got a lot of readers missing the old version, so I updated this post at the bottom to show the old recipe too. What you see in the recipe card is the updated version. What you see at the bottom after I explain how to make the recipe, is the old version which is still delicious! I showed the ingredients in the crockpot to differentiate. I’m sorry it was confusing.
Could this be made on the stove top?
Great question, Amy. Yes, you could easily prepare this on the stovetop. Follow step 1 and in step 2 you can mix all of the ingredients on the stovetop in a Dutch oven, keeping the heat really low and stirring. It’ll be melted and heated through much sooner!
Made this for a work potluck and it was sooooo good! I received many compliments on it.
Very cheesy and gooey. I was able to bring everything to work and have it cooking in my office (just had to cook pasta at home before I left). Highly recommend!!
Thank you Katelyn! Glad it was a hit.
So yummy! Super easy!!
Has anyone tried this with gluten free pasta?
May I ask, what is the difference in texture/taste between the two recipes? I’m looking for one that stays creamy and gooey, not chunky and dry like many other Mac and cheese recipes I’ve tried.
Thanks,
Gina
Gina – great questions! So the original post (the one at the bottom) is easier. It’s a delicious recipe. But I would say the improved version is more creamy. Either way, you could make the recipe even creamier by adding heavy cream or more cream cheese but these are both good recipes. Thanks for asking!
What size crock pot should be used?
Hi Martha, I use a 6 qt crock pot but if you have a larger one, that works well too. Thanks!
What is the smallest size Crockpot that can be used?
I would not attempt it in less than 6 qts.
Loved the recipe!!! Thank you!
I’m glad you made it and enjoyed it! Thank you for sharing!
I would like to point out that the ‘original recipe’ is actually above the new recipe. If you click ‘jump to recipe’ and then scroll down as it instructs, you won’t find it.
The recipe shown in the picture and the recipe once you open to view are two totally different recipes. I bought the ingredients for What was in the picture. I was very surprised when I opened it up to get started.
Hi Jane,
I’m not sure where you’re finding different ingredients for the crockpot mac and cheese. The ingredients in the photo and in the recipe card match up: 16 oz elbow macaroni
▢3 cups milk
▢8 oz velveeta cut into chunks
▢1/4 cup salted butter cut into chunks
▢3 cups cheddar cheese shredded
▢1/4 cup Parmesan cheese grated
I just did same thing. The picture shows cream cheese and it’s not in the recipe, it says Velveeta cheese instead.
There are 2 different versions of this recipe – I think that’s the confusion. My original recipe is referenced at the bottom because I updated it and some people missed it so I included it in the post. Sorry for the confusion!
Been all over this page and still can not find the recipe that calls for cream cheese…
It says “ORIGINAL RECIPE” right above the recipe card at the bottom of the page. The picture shows the ingredients in the crock pot. This verbage is directly above it.
Original Recipe
Throw the ingredients from the photo below into your crockpot on Low. Start checking for doneness at 1.5 hours. (side note: boil the macaroni for a few minutes first for optimal results)
The photo shows cream chese
Yes, as explained in the post, there’s the original post (shown with the picture at the bottom) that I used in the original recipe. However, I updated this recipe and didn’t use the cream cheese. I had so many people request that old recipe that I added it to the bottom of the updated post for people to recreate on their own. Sorry you’re finding it confusing.
Jane is correct. The picture with ingredients to the link is different than the picture and recipe once the link opens. Then further down the page right before the recipe you have the photo to the link under the title “Original recipe “ but no instructions for that recipe.
I made this for Thanksgiving one year and now it’s become a staple- if I don’t make it, people get legitimately upset!
What a compliment! Thank you for sharing and I’m so glad it’s enjoyed and you found it worth making again. Have a great Thanksgiving!
Did you use the recipe with cream cheese or velveeta?
The original recipe (shown at the bottom of the blog) was made with cream cheese. The updated/revamped mac and cheese recipe doesn’t use cream cheese but does use velveeta. Both are good! Depends on what you like!
Which recipe did/ do you make? The original with the cream cheese or the updated one without the cream cheese?
I make the one with the cream cheese but without the evaporated milk. Super yummy but make sure you cook your noodles 3 minutes less or they will be mushy.
Made this tonight for new years! This is definitely gonna be my go to mac and cheese recipe from now on! Soooooo good!!
YES!! Love it!
I am making this as a side dish for a Friendsgiving of about 17-20 people. Do you think one batch will be enough? & If i double it do I need to change anything?
That sounds like a full Friendsgiving table! What a great way to love on people. I would recommend making this recipe in two separate batches rather than doubling it in one big batch.
A bit disappointed. Made this for thanksgiving today and not sure what I did wrong but mine looks COMPLETELY different than the photo of the mac n cheese in the blue bowl. Mine has much more liquid and not nearly as dry or even the same yellow color 🙁
Oh, that is frustrating. I’m so sorry that it didn’t turn out. When you stirred it while it was cooking throughout the day, did the liquid seem to mix in and change throughout the day?
Could you cook on High for less time?
I made this for the first time when my grandson came home from Brazil. It was a big hit! I’m making it again tonight and it was perfect the way it was. I didn’t change a thing.
Love to hear that! It’s great to love on your grandkids with good food. Thanks for sharing!
If you don’t boil your macaroni do you need to add extra milk or liquid?? Thank you!!!
Hi Tammy, The milk is to help mix in with the cheese and help it to melt into a sauce. The pasta itself if cooked al dente a head of time.
3rd year of making this for my large family Thanksgiving dinner! I prefer the cream cheese method but also slightly boil the macaroni first and also add butter.
Sounds delicious! I’m glad it was a hit. Thanks for sharing your tweaks with all of us!